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Carrot Cake Cupcakes Recipe

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These moist and flavorful carrot cake cupcakes are packed with freshly grated carrots, warm spices, and topped with a rich cream cheese frosting. Easy to make, they’re perfect for birthdays, holidays, or any time you want a delicious, homemade treat. This recipe creates tender cupcakes with a balance of sweetness and spice, making them an irresistible dessert!

Ingredients

Scale
  • Cupcakes:
    • 1 ¼ cups all-purpose flour
    • 1 cup sugar
    • ½ cup vegetable oil
    • 2 large eggs
    • 1 tsp vanilla extract
    • 1 ½ cups finely grated carrots
    • 1 tsp baking soda
    • 1 tsp baking powder
    • 1 tsp ground cinnamon
    • ¼ tsp ground nutmeg
    • ¼ tsp salt
    • ½ cup chopped walnuts (optional)
  • Cream Cheese Frosting:
    • ½ cup unsalted butter, softened
    • 8 oz cream cheese, softened
    • 3 cups powdered sugar
    • 1 tsp vanilla extract

Instructions

  • Preheat the oven to 350°F (175°C) and line a cupcake tin with paper liners.
  • In a medium bowl, whisk together flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
  • In a large bowl, beat together sugar, oil, and eggs until smooth. Stir in vanilla extract.
  • Gradually add the dry ingredients to the wet mixture and mix until combined. Fold in grated carrots and walnuts (if using).
  • Spoon the batter into cupcake liners, filling each about ⅔ full.
  • Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. Let the cupcakes cool completely.
  • For the frosting: Beat butter and cream cheese until smooth. Gradually add powdered sugar and vanilla extract. Mix until creamy and fluffy.
  • Frost the cooled cupcakes with the cream cheese frosting.

Notes

  • For added texture, you can mix in raisins or shredded coconut.
  • Make sure to grate the carrots finely for a smoother texture in the cupcakes.
  • Store in an airtight container in the fridge for up to 4 days.

Nutrition

Find it online: https://cookingwithsandra.com/carrot-cake-cupcakes-recipe/